Curry Pecans

Ingredients

2 cup pecan halves CURRY MARINADE 2 each medium oranges, juiced 1 1/2 tsp curry powder 1 1/2 tsp worcestershire sauce 1 tsp sugar 1 each garlic clove, minced 1/2 tsp salt (or to taste)	Advertisements

Preparation
 
Combine all the marinade ingredients in a nonreactive bowl. Add the
pecans and allow them to sit at room temperature for about 1 hour.

Prepare the smoker for barbecuing, bringing the temperature to 200
deg to
220 deg F.

Drain the nuts. Transfer them to a piece of greased heavy-duty foil
just large enough to hold the nuts in a single layer and place the
foil in the smoker. Cook the pecans until they are crisp and lightly
smoked, 50 to 60 miutes. Serve immediately or keep in a coverd jar
for several days.

From: Smoke & Spice By: Cheryl Alters Jamison and Bill Jamison ISBN:
1-55832-061-X

 

 
Servings: 2

 

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